Preheat oven to 375F.

Heat a skillet over medium high heat. Add the ground beef to the skillet, using a wooden spoon to break it up into small bits. Drain fat. Stir in the taco seasoning and pour in 3/4 cup water. Simmer until thickened, set aside.

Spray a quarter sheet pan with cooking spray (or line with parchment paper). Working with one tortilla at a time, add 3 T taco meat and 1-2 T each of the corn and beans. Top with 2 T cheese. (All of these are approximate- make sure the tacit is filled without being huge when rolled up. Should be about 1- 1 1/2 inches in diameter). Roll up and place seam side down in prepared sheet pan. Continue with the remainder of the tortillas.

Brush the rolled tortillas lightly with vegetable oil. Bake in preheated oven for 15-20 minutes, until tortillas are golden and crispy.